Curried Chicken Kebabs with New Potatoes and Salad
Ingredients
400 g of natural yoghurt
2 tbsp of tikka curry paste
425 g of skinless and boneless chicken breast, diced
0.5 tsp of salt
1 kg of new potatoes, halved
2 red onions, cut into wedges
2 peppers, any colour, cut into chunks
50 g of unsalted butter, soft
20 g of fresh mint leaves, half roughly chopped, half finely sliced
1 lemon, cut into wedges
1 mixed leaf salad
8 radishes, chopped
4 servings
Calories~663 kcal
Protein~41 g
Carbs~68 g
Fat~24 g
Fiber~9 g
Sugar~13 g
Total recipe
Calories~2,650 kcal
Protein~165 g
Carbs~270 g
Fat~95 g
Fiber~35 g
Sugar~50 g
Method
Step 1
For the kebabs, put 200g yoghurt, curry paste and chicken breast into a mixing bowl with the salt and stir everything together to completely coat the chicken. Cover and marinate for at least 30 mins – or up to 48 hrs (in the fridge). When ready to cook, boil the potatoes for 15-20 mins in salted water, until tender when pierced with a fork.
Step 2
Meanwhile, set the grill to a high heat. Thread the chicken pieces, onion wedges and peppers onto 4 kebab skewers, shaking most of the marinade off the chicken. Lay them out on a baking sheet and grill for 8-10 mins, turning once or twice, until the vegetables are soft and the chicken is completely cooked through.
Step 3
Once the potatoes are cooked, drain them, then return to the pan and gently toss with the butter until completely coated. Transfer to a warmed serving bowl and scatter with 10g roughly chopped mint.
Step 4
Mix the remaining yoghurt with the 10g finely sliced mint in a serving bowl. Once the kebabs are cooked, serve them with the lemon wedges, the potatoes, the mixed leaf salad and radishes, and a spoonful of the mint yoghurt.
